I enjoy this recipe because it balances warm, tender beef with cool, refreshing salad ingredients. The slow cooker does all the work, and the homemade dressing adds just the right mix of sweetness, tang, and spice. It feels light but filling, and I love serving it for lunch or an easy dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the steak 1/4 cup soy sauce 3 tablespoons honey 3 cloves garlic, minced 1 pound stew beef, cut into 2-inch pieces, or boneless beef chuck steak
For the dressing 1/4 cup hoisin sauce 2 tablespoon creamy peanut butter 1/2 cup water 1 tablespoon ginger, fresh, roughly chopped 1 tablespoon tomato paste, or ketchup 2 teaspoons lime juice, fresh 1 teaspoon sugar 2 cloves garlic 1/2 teaspoon Sriracha sauce, (or other hot sauce)
For the salad 1/2 head savoy cabbage, shredded (or any cabbage) 1 5-oz bag romaine with red cabbage and carrots, or whatever greens you want 1 cup cilantro, roughly chopped 1/2 cup peanuts, chopped 2 mangos lime wedges, fresh
Directions
For the steak, I spray the inside of my slow cooker with nonstick spray. I add soy sauce, honey, and garlic, stirring to combine. I add the meat and turn it so all sides get coated. I cover and cook on high for 3 hours.
I remove the cooked beef with a slotted spoon and place it on a cutting board. After resting for 10 minutes, I slice it against the grain. I let it come to room temperature or chill it, drizzling with extra sauce if it starts to dry.
For the dressing, I add all dressing ingredients to a blender and pulse until smooth, scraping down the sides as needed.
To assemble the salad, I toss the greens with cabbage and cilantro in a large bowl. I top each serving with peanuts, mangos, lime wedges, and the sliced beef. I drizzle with the dressing and serve immediately.
I sometimes add sliced cucumbers or shredded carrots for extra crunch.
I like using chicken thighs instead of beef for a lighter protein option.
I add extra Sriracha when I want more heat.
I enjoy swapping mango for pineapple when it’s in season.
I occasionally add chopped mint for a brighter flavor.
Storage/Reheating
I store the beef separately from the salad ingredients for up to 3 days in the refrigerator. To reheat, I warm the beef gently in the microwave or enjoy it cold. I store the dressing in a sealed container and shake before using. I assemble the salad fresh each time to keep the greens crisp.
FAQs
Can I cook the beef on low instead of high?
Yes, I can cook it on low for about 6 hours until tender.
Can I use another cut of beef?
Chuck roast or any stewing beef works well because it becomes tender in the slow cooker.
Can I make the dressing ahead of time?
Yes, I make it up to 3 days in advance and refrigerate it.
Can I replace the peanut butter?
If needed, I use almond butter or sunflower seed butter.
Do I have to use mangos?
No, I sometimes use oranges, pineapple, or even apples.
Can I serve the beef warm?
Yes, I serve it warm or chilled—both are delicious.
Can I add noodles to make it more filling?
Yes, cooked rice noodles or soba noodles work well.
Can I skip the Sriracha?
Yes, I leave it out or replace it with a milder hot sauce.
Can I use pre-shredded cabbage?
Absolutely, it makes prep even faster.
How do I keep the salad from getting soggy?
I store components separately and dress only right before eating.
Conclusion
I love making this CrockPot Thai Steak Salad because it’s effortless, full of flavor, and wonderfully fresh. The tender beef, crisp greens, sweet mango, and creamy dressing come together in a way that makes every bite exciting. It’s a simple but impressive meal I turn to again and again.
